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THE HOUSEWIFE'S HANDY
FOOD SECTiOIN
LATEST IDEAS FOR YOUR
Journal
A R K E T 0 N G
Edited by Morion Lowry Fiichtr
Published Thursday Each Week
Salem, Oregon, Thursday, October 21, 1954
Meat Supplies Feature in Food News; Varied Recipes Given
Caoital A
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Many Good Things in Marts L,. JSZv5T
There are so many good things
in abundant supply at reasonable
prices that we couldn't put them
all in the headline. Make meal
planning easy and also make the
most of the family food money by
carefully scanning this list. Look
over this newspaper's food adver
tisements and watch for store
specials end displays. Early in the
days shopping gets you through the
store and through the checking
counter much more quickly.
Meat Buys
Beef production continues at a
high level with good values in all
grades but exceptional values in
the grades and cuts that require
longer, slower cooking. Pork is
back on many weekly menus as
it becomes more abundant in both
fresh and cured supplies. Treat the
family to a pork roast along with
plenty of canned apple sauce which
is surprisingly low in cost. Lamb
continues seasonally reasonable;
here again the bargain are in the
less fancy cuts for stewing, brais
ing. ,
Plenty f Poultry
Near record supplies of broilers
and of turkeys are coming to mar
ket. There are good buys in slew
ing hens for serving with dump
lings and egg noodles or for fri
casseing. For color, flavor and
interest, add green pepper and
red pimento to gravies. Turkeys
arc certain to remain plentiful
throughout the holiday season; are
a good buy any time, good for
several fine meals from one turkey.
Eggs. Homemakers rejoice In
the reasonable prices on eggs which
are so essential in the daily diet
and in the making of all sorts of
good things. Give Father and the
boys two eggs for breakfast and
Pork and Appl
Tasty
By ZOLA VINCENT
(Foods Writer)
Two of America's most popular
edible go-togethers of all time . .
pork and apple sauce ... are back
together again at such modest
cost that they're appearing on
weekly shopping lists to the de
light of all the family,
Greatly increased supplies of
pork are coming to market as
fresh fragrant apples are rolling
to processing kitchens and being
rushed into cans at flavor peak
as apple sauce, canned apple slices,
apple juice and other delectable
apple products.
Superior flavor of today's
canned apple sauce is the result
of blending of several types of
choice apples unlike canned apple I
sauce of former years which usu-1
ally relied on one variety. Price '
of the canned product is surpris-1
ingly small; so much so that the
shopper often buys it by the half
dozen or dozen cans for daily use
In a great many ways.
Fancy Apple Sauce Pork Roast
First let's fix the apple sauce
like this, planning to offer gen
erous individual dishes of half-and-half
rosy cinnamon and plain
apple sauce for color and inter
est. For the pink part, co'mbine
2 cups canned apple sauce, ',i cud
cinnamon candies, 2 tablespoons
sugar and 1 tablespoon lem-n
juice; heat enough to melt c n-1
namon candies. Offer either wrrn ;
or refrigerated being sure to iir
before serving. Use other half as
it comes from the can.
Roast loin of pork is one of
America's favorite meat dishes.
Do not overlook the economical
pork roasts which are cut from
the end of the loin rather than
the fancier center cuts.
The end cut loin roasts well
for less per pound than the cen
ter cut roasts and although some
what more difficult to carve, yield
the same juicy, fine flavored
meat
The loin end roast nearest the
shoulder is known as the blade
loin roast and that nearest the
ham section is the pork sirloin
roast Both are prepared in same
easy way as the center cut roast
except that cooking time must
be increased due to more com-1
pact form of meat
Roast Pork
To prepare either of these
smart buys, place the meat fat
side up in a moderate oven, 325
degrees and roast 45 to 50 min
utes per pound. Do not cover.
Do not baste. Roast loin 25 to 40'
minutes per pound.
Gourmet Touch. Sprinkle roast
with caraway seed or rub with
sage or oregano along with the
salt and-pepper before placing
in oven.
Good Ways with Sauce
Many good conks keep canned
apple sauce at hand lor adding
flavor to many foods at small
cost
Main Dishes. One cup of diced;
cooked ham sauteed in 4 table
spoons of. butter, mixed with 2
cups apple sauce and heated
makes a fine supper or luncheon
dish. Or use this as a tasty fill
ing for omelet or French pan
cakes. Pork chops take especially to
canned apple sauce with raisins
stirred through it.
Coid sliced baked ham likes a
generous bowl of apple sauce,
spiced with horseradish.
Hum or Pork Relish. Heat 2
cups canned apple sauce; remove
from heat, mix in 2 teaspoons
lemon juice and dust with papri
ka. Very good indeed.
New Idea
For relish, blend equal quanti
ties canned apple sauce and
whipped cream. Season with
horseradish. Pour in refrigerator
tray, freeze, cut- in square chunks
for serving.
Pork chops zest is given by
browning chops on both sides,
then covering with apple sauce
and simmering until chops are
tender, about 45 minutes.
Hot apple sauce makes a good
vegetable substitute once in a
while; serve with dab of butter
melted on top.
Applcc Sauce Desserts. Dress
up dish of apple sauce with dash
of nutmeg and dollop of flavored
whipped cream or top with vanil
la ice cream. Children will love.
Dutch Snap Bean
Salad Favorite
Family favorite. Cook 1 pound
snap green beans cut in 1 inch
pieces in boiling salted water un
til just tender but still crisp
(about 10 minutes). Mince two
slices of fried bacon and mix
with beans. Fry V cup chopped
onion in bacon drippings for 2
or 3 minutes. Add Vi cup vinegar
and a pinch of sugar. Bring to
a boil. Pour this mixture over
beans and bacon; mix well. Sea
son to taste with salt and pepper,
Serve hot. Four servings.
Melon Delight
Melons soon will be fading from
the market place. Enjoy now the
sweet re'reshing goodness of Per
sians, cantaloupes, Cranshaws, ca
sabas, honeydews, morning, noon
and night. For a handsome fresh
fruit salad, use rings or fingers of
chilled melon on bed of lettuce.
Add grapes and cubes or slices of
fresh pears. Serve witii scoop of
sherbet or vith fruit salad dressing.
PANCAKE TREAT
Hot pancakes on a frosty morn
ingwhat better start for a busy
day! Give the family a welcome
surprise and fold into the pancake
batter a half cup of finely cut
shredded coconut, plain or toasted.
New Type
Of Cookbook
This Month' :
A new type of cookbook is off
the press this month, Betty Crock
er's "Good and Easy Cookbook.
Instead of the subject matter
being listed under topic headings,
such as meats- salads, desserts,
etc., this new volume goes in for
main headings, or chapters.
These chapters are: Breakfast
Lunch, Dinner and the "Fourth
Meal." Under each of the headings
the reader will find complete
recipe for planning meals appro
priate to any time of the day.
More than 1000 recipes are In
the 252 pages, 32 of which are in
color and others in color sketches.
The recipe are not duplicated in
Betty Crocker s Picture Cookbook.
Various mixes that make for
quick and easy cooking but tasty
meals are used extensively in
recipes for casserole and other
dishes, and there are ideas on
herbs and condiments.
The book has a spiral binding so
it will lay open and flat at will.
Publishers are Simon and Schuster
and the book is on sale at book.
variety, drug and department
stores as well a news dealers and
super market.
send them to work and to school
well supplied with energy.
Fish and Shellfish. For a menu
change, plan fish at least once a
week. Try scallops, fresh Pacific
ivctAra rhsrru ilnna ,l,mi on1
of cntlrSA shrimn wihf4i nrp Aven i
better than last month. Steak and
baking varieties include ling cod,
swordfish, sablefish, northern hali
but (frozen) as well at lake white
fish, trout and yellow pike. Pan
readies include Eureka rex sole,
ling cod, true cod, rockfish. sole
sea bass and then there are fillets, I
Iresn and frozen. -
Vegetable Buys. Cabbage, cauli
flower, celery, corn, cucumbers.
lettuce, onions, potatoes, winter
squash; In good supply are egg
plant, peppers, sweet potatoes,
bunched vegetables.
Fruit Buys Wonderful Fall varie
ties, plenty of grapes, season-end
melons, pears and citrus fruits.
Peaches are going fast and so are
melons. Good Marketing!
your favorite pastry shell and fill
with peaches. Use canned or
frozen peaches. Over peaches,
sprinkle one tablespoon quick
cooking tapioca. Over this, pour
M cup of honey. Cover with deco
rative strips of pastry and bake
in moderate oven, 350 degrees for
about 30 minutes. Serve with plain
cream, whipped cream or vanilla
ice cream for exclamations of
pleasure.
Using Those Beets
Nutmeg Angel food
Plentiful, reasonably priced
eggs for making angclfood cake!
Just make a regulation angelfood
recipe using lVi cups of egg
whites and mix 1 teaspoon of
ground nutmeg in with the flour
before folding it into the whites.
Or add 1 teaspoon ground nut
meg to any angclfood mix. Superb
dessert when served with crushed
strawberry sauce.
Double your money's worth by.
using tops as well as roots ol
beets. ' Two color and flavor
treats from one bunch. Tops an
washed and cooked like spinach;
steamed in moisture clinging to
leaves. Or leave them raw and
add to tossed green salad mak
ings. Add them to spinach. You
can bake beets like potatoes. You
can cut them into strings or
shred themt and bake them in
small amount of water in a ca
scrole.- Beets take to a tiny bit
of herb seasoning; to add savorj y
or caraway or coriander aloni
with butter, salt and pepper
Beets acquire a pleasing sweet'
sour taste when dressed with,
orange juice and butter. . -
Baked Lamb Shanks
Tasty Meat Dish
You know how some foods lust
naturally pair off to make extra
eating pleasure: Apple pie and
cheese, doughnuts and coffee. It's
the came way with lamb and
wine.
During these months when west
ern lamb will be at your meat
shops in quantity, do try some new
ways with the less-in-demand cuts,
such as lamb shanks. Blaise them
or bake them, but for full enjoy
ment, please serve them in com
pany with classes of red or white
table wine.
Baked Lamb Shanks
(Serves 4) 1
4 lamb shanks
Salt and pepper
1 (No. 303) can tomatoes
i cup red table wine
1 cup chopped celery
Vs cup chopped onion
Bit of minced garlic or' dash
of garlic powder
Sprinkle lamb shanks with salt
and pepper; place in a roasting
pan. Combine tomatoes, wine, cel
ery, onion, garlic and additional
salt and pepper to taste. Heat
mixture to simmering; pour over
lamb. Bake, uncovered, in a mod
erately hot oven (375 degrees F.)
for 2 to 2!4 hours, or until meal
is very tender. Turn shanks occa-i
sionally during cooking and baste
with the sauce.
Make a panful of your favorite
fudge. While fudge Is still warm,
sprinkle 1 cup of candy-coated
puffed wheat over top and press
gently. This fudge is best If eaten
the day it is made.
Savory Halibut
A baking delight any time,
halibut however needs a little
pepping-up because of its bland
ness. For 4 servings, split green
onions lengthwise and lay them
in bottom of greased baking dish.
Lay lVi pounds halibut in one
piece on top of onions. Mix to
gether 1 tablespoon flour and 2
cups milk, season with salt and
pepper and pour mixture over
halibut so that it is just covered.
Dot with butter, sprinkle gener
ously with paprika. Bake in hot
oven, 400 degrees until fish is
tender; about 20 minutes.
More people buy !j.
r
and enjoy Maxwell House
if,
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than any other btahc
in e worfd!
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